FLUORIMETRIC METHOD FOR THE DETERMINATION OF ALKALINE PHOSPHATASE ACTIVITY IN COW'S MILK CHEESE: INTERLABORATORY COLLABORATIVE STUDY

摘要

Alkaline phosphatase (ALP) is a heat-sensitive enzyme naturally present in raw bovine milk. ALP is widely used and recognized as the most appropriate thermal marker for verifying adequate pasteurization of milk for public health purposes.The first biochemical assays used to detect ALP were colorimetric (Kay and Graham method, Aschaffenburg and Mullen test and Rutgers phosphatase test).With respect to pasteurized milk, United States (US) and European Union (EU) regulators prescribed the International Standard ISO 11816-1IDF 155-1 1 as the reference method for official control of ALP in pasteurized milk. The standard specifies a fluorimetric method for determining ALP activity. The same regulatory compliance limit (350 mU/l) has been adopted for assessing proper pasteurization.